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Creamy Lemon Chicken

This Lemon Chicken recipe has a Creamy, flavorful sauce with a hint of tang! BONUS: There is plenty of sauce in this recipe to pair this with pasta.

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr
Servings: 4 people
Calories: 557 kcal
Course: Main Course
Cuisine: American

Ingredients

Chicken
  • 2 large boneless skinless chicken breasts
  • lemon pepper seasoning see notes
  • 1/2 cup all-purpose flour
  • ¼ cup Parmesan Cheese finely grated
  • 1 teaspoon garlic powder
  • 1/4 cup olive oil
Sauce
  • ½ cup dry white wine like chardonnay or pinot grigio
  • 4 cloves garlic minced
  • 1 ½ cups chicken broth
  • ¾ cup heavy cream at room temperature
  • 1 chicken bouillon cube
  • 1 teaspoon mustard powder
  • 1 cup Parmesan Cheese grated. See notes.
  • 3 Tablespoons freshly squeezed lemon juice
  • 2 Tablespoons cold salted butter Optional
For Serving
  • 3/4 lb. Spaghetti optional
To Garnish
  • 1/4 cup fresh parsley roughly chopped
  • Freshly sliced lemon

Instructions

Cut, Pound, Dredge, and Sear the Chicken:
    Cup of Yum
  1. Slice the chicken in half to create 2 thinner slices. Place the chicken in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick.
  2. Season with lemon pepper seasoning. You may also season with salt if desired, the Redmond Real Salt brand of lemon pepper seasoning that I use already contains sea salt.
  3. Combine the flour, Parmesan cheese, and garlic powder, on a large plate. Set aside.
  4. Pat the chicken dry and dredge each side in the flour mixture. Tap off excess.
  5. Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside and leave brown remnants in the pan.
Prepare the Sauce:
  1. Add the wine and garlic. Set heat to medium. Bubble gently for about 4 minutes, until the liquid has reduced by half. Use a silicone spatula to “clean” any remaining brown flecks on the pan while the wine reduces and incorporate it into the liquid for more flavor.
  2. Add the chicken broth, chicken bouillon, and mustard powder. Bring to a gentle boil and let it simmer for 5 minutes or so, to thicken and concentrate the flavor. Reduce heat to low.
  3. Add the heavy cream slowly, stirring continuously.
  4. Stir in the lemon juice and slowly sprinkle in the Parmesan, stirring continuously, until combined. Add the chicken back and let the chicken warm through.
  5. Optional: Swirl in 2 Tbsp. cold butter to give the sauce a smooth, velvety finish.
To Serve with Pasta:
  1. Boil up to 3/4 lb. of spaghetti once the chicken is added back to the sauce. Drain.
  2. Remove chicken and set on serving plates. Use kitchen tongs to add the spaghetti to the pot with the sauce until your desired sauce/pasta ratio is obtained. Toss to coat. (OR, serve this with my easy Buttered Noodles.)
  3. Garnish with parsley and lemon slices and serve!

Notes

  • If your chicken breasts are small, consider using 4 instead of 2 for this recipe.
  • Pro Tips:
  • Nutritional facts do not include the optional 3/4 lb. spaghetti.
  • Parmesan Cheese: I use Belgioioso Parmesan cheese in this recipe and put 1 cup in the sauce. Some Parmesan cheese varieties may have a stronger taste, consider adding 1/2 cup at first, then add more if desired.
  • Use the meat tenderizer to create a textured surface on the chicken. This gives the breading something to cling onto, which also gives you a nice sear. Pounding the chicken also makes it more tender.
  • Chicken plumps up more when cooked so don't be afraid to pound it thin.
  • Fresh lemon juice is much more flavorful than bottled.
  • Use fresh garlic (vs. jarred) if possible.
  • Lemon Pepper Seasoning: Redmond Real Salt lemon pepper seasoning is my favorite brand for seasoning this chicken, it also contains sea salt and has a lot of great flavor.  (Use promo code ‘COZY‘ for 15% off!) Some brands (like McCormick) can be potent so be aware of that.
  • Capers and/or spinach can be added to the sauce at the end of cooking if desired.
  • 1/2 Cup chicken broth and 1 Tbsp. butter can be used instead of white wine if needed.
  • Be sure to serve this with my easy Roasted Asparagus!
  • This recipe is in The Cozy Cookbook on page 111!

Nutrition Information

Calories 557kcal (28%) Carbohydrates 17g (6%) Protein 27g (54%) Fat 40g (62%) Saturated Fat 18g (90%) Polyunsaturated Fat 3g Monounsaturated Fat 18g Trans Fat 1g Cholesterol 119mg (40%) Sodium 912mg (38%) Potassium 425mg (12%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 1235IU (25%) Vitamin C 13mg (14%) Calcium 425mg (43%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 557

% Daily Value*

Calories 557kcal 28%
Carbohydrates 17g 6%
Protein 27g 54%
Fat 40g 62%
Saturated Fat 18g 90%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 18g 90%
Trans Fat 1g 50%
Cholesterol 119mg 40%
Sodium 912mg 38%
Potassium 425mg 9%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 1235IU 25%
Vitamin C 13mg 14%
Calcium 425mg 43%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.